Sheet Pan Chicken Piccata


  • 2 lbs. chicken breast
  • 1 lemon zested, then sliced
  • 1⁄2 c lemon juice
  • 6 TBS butter melted, cooled
  • 1⁄2 c white wine
  • 1⁄2 TBS corn starch
  • 1 TBS capers
  • 3 TBS olive oil divided
  • 1 bunch asparagus ends trimmed
  • 1 lb. red potatoes
  • 1 TBS chopped garlic
  • 1 tsp rosemary fresh or dried
  • kosher salt
  • black pepper


  1. Preheat oven to 425°F.
  2. In a bowl, whisk together lemon, white wine, butter and cornstarch.
  3. Add half the marinade to the chicken in a separate bowl or zip lock bag. Let marinate while preparing the vegetables.
  4. Drizzle asparagus with half the olive oil, sprinkle with 3/4 of the lemon zest and kosher salt. Arrange on one half of a large sheet pan.
  5. Cut red potatoes in half or quarters and place on the other side of the sheet pan.
  6. Coat with olive oil, garlic, rosemary and mix together. Sprinkle with kosher salt and black pepper.
  7. On a medium to small sheet pan, lay chicken breast flat. Sprinkle with kosher salt, pepper and remaining lemon zest. Top with each chicken breast with lemon slices.
  8. Coat with any remaining marinade left in the bowl/bag (without using the reserved half of marinade.)
  9. Sprinkle with capers.
  10. Bake both sheet pans at 425°F for 25 minutes.
  11. After baking, coat chicken with reserved half of marinade.
  12. Broil both the chicken and vegetables on high for 5 minutes.